"Carbohydrate" Quotes from Famous Books
 ... expected to do. To aid in the selection of food, therefore, it is extremely necessary to become familiar with the five substances, constituents, or principles of which foods are made up; namely, water, mineral matter, or ash, protein, fat, and carbohydrate. A knowledge of these will help also in determining the cooking methods to adopt, for this depends on the effect that heat has on the various substances present in a food. Of course, so far as flavor is concerned, it is possible for the experienced cook to prepare many dishes successfully ...
— Woman's Institute Library of Cookery, Vol. 1 - Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads • Woman's Institute of Domestic Arts and Sciences
... work admirably with the patients who have taken them, both in hospital and private practice. The use of thrice boiled vegetables, as recommended by Dr. Allen, seems to be a substantial step in advance, giving, as it does, a considerable bulk of food without any considerable carbohydrate portion, and with the semblance of ...
— The Starvation Treatment of Diabetes • Lewis Webb Hill
... It should be sufficient, and no more than sufficient, to cover the physiological needs of the child for food. The majority of these children have enormous appetites, and excess of food, and especially of carbohydrate food, plays some part in the production of the disturbance. We must guard against overfeeding, against want of air and want of exercise, and against those errors of management described in previous chapters, which produce the maximum of disturbance ...
— The Nervous Child • Hector Charles Cameron
... cheap source of carbohydrates. They are also valuable for their mineral matter and for the large quantity of water which they contain. Three fourths of the potato is water. The framework of the potato is cellulose, which is an indigestible carbohydrate material. Potatoes have only a small amount of cellulose, however, and they are comparatively easy of digestion. When dry and mealy, they are most digestible. When used for a meal, potatoes should be supplemented ...
— Ontario Teachers' Manuals: Household Science in Rural Schools • Ministry of Education Ontario
... percentage of nitrogenous compounds as compared with most other articles of food. Their percentage composition, when cooked, is—water, 97.4; fat, 0.1; carbohydrate, 0.4; mineral matter, 0.1; cellulose, 1.3; nitrogenous matter (only about half being proteid), 0.6. Their food-value, apart from their anti-scorbutic properties, is therefore ...
— Encyclopaedia Britannica, 11th Edition, Volume 4, Part 4 - "Bulgaria" to "Calgary" • Various |
